Fritz Fry was such a success at Solstice Convergence that I decided to do it again for the herb class. I brought in my deep fryer and some farm fresh produce. I had to make some onion rings just like how my college roommate/best friend used to make - with panko (Japanese style bread crumbs).
I had everything prepped and lined up just the way I wanted. There were onion rings, button mushrooms, green beans, sliced red potato, sliced zucchini, sliced yellow squash, and other assorted sliced squash. Everything was dipped in flour first, egg wash second, and then rolled in panko before dropped into hot (~375 degrees) oil.
Master Ken suggested that I experiment with different herbs and edible flowers. I deep fried some lavender blossoms, zucchini blossoms stuffed with mushroom and garlic or strawberry, mushrooms rolled in panko with fresh rosemary, rose pedals sandwiched between zucchini slices, mint leaves sandwiched between squash slices, and a bunch assorted edible flowers. Basically I was deep frying everything in different ways I could put them together.
I couldn't sample everything, but everything I fried was consumed by someone. It felt festive with all the mixed aroma in the air and colorful fried goodies to share. I was glad that I wasn't asked to fry bugs.
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